Mexican Huevos Divorciados

Huevos Divorciados

Mexican cuisine is a mix of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic food ingredients remain the same, or what is native to the culture, such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.

With the introduction of the chicken, came the egg and in turn the modern day breakfast that is called Huevos divorciados, which  is Spanish for divorced eggs. It’s a breakfast mostly found in Mexico City and features two fried eggs separated by a column of refried beans. In some homes of Mexico they will replace the beans with chilaquiles. Typically, one egg is covered in salsa roja or red salsa, while the other is covered in salsa verde or green salsa.

Here is what you will need for the featured recipe:

½ cup avocado oil – smoke point 500 degrees- (you can use vegetable oil, but is high in omega-6 which is inflammation causing to the body, olive oil has a low smoke point -350 degrees-)

2 corn tortillas

2 large eggs

¼ cup green salsa

¼ cup red salsa

½ cup pinto or black beans, cooked

step by step Huevos Devorciados

Place a small frying pan on medium high and heat oil. With a pair of cooking tongs dip tortillas one at a time to fry, but not crisp; about 1 to 1 ½ minutes. Allow oil to drip off and place onto plate. Allow tortillas to overlap each other.

Remove all but a small amount of oil from pan. Return pan to heat and crack both eggs into pan. Place lid over eggs and cook sunny side up style; about 2 to 3 minutes. Turn eggs onto tortillas, making sure egg is lying in center.

Next spoon beans over top of eggs, also centering the beans over the eggs. On one side of the beans, spoon on the red salsa. Next spoon the green salsa on the other side.

Recipe is for 1 swerving. Follow the instructions doubling ingredients to serve 2.

 

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Traditional Mexican Sopes

Traditional Mexican sope header

The traditional sope is a recipe from Mexico. Through out Mexico (depending on the reign) sopes are prepared, using local ingredients and adding salsas and toppings, resulting in great regional variety.

The distinctive characteristic of the sope is the pinched sides. Though there are also flat sopes resembling a thick tortilla or a tostada. The most common variation of the sope involves simply adding meat, the most common being chicken and is known as the  “sope de pollo”. In the northern regions of Mexico, sopes are often prepared without vegetables, and substituting meat for black beans.

Here is our version of the Traditional Mexican Sope and what you will need:

For the base you will need

1 cup all-purpose unbleached flour

2 cup masa (corn) flour (you can find this in the Latin section of your market or a local Latin Market)

1 cup warm water

kneading flour, corn masa and water together

Place flour and masa in large bowl, and mix together. Make a well in center of flour mix and gradually add water, kneading until smooth.

Form dough into small balls

Form dough into 16 small balls.

mexican tortilla press

With a Mexican tortilla press, place one ball of dough at a time between two pieces of waxed paper and press into 3-inch round patty. If you don’t have a press, use a pie pin roller, placing one ball of dough at a time between two pieces of waxed paper, rolling pie pin over ball into a 3-inch round patty.

cooking sopes in avocado oil

Next, add oil to a large skillet over medium-high and heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

pinching sides of sopes

Allow sopes to cool for 2 to 3 minutes. Next place fingers of both hands on patty, with fingers on the patty and the thumbs on the edge. With a circular motion, pinch the edges of the patty up ¼ inch.

 

Now for the toppings:

1 (16-ounce) can black beans, warmed

1/8 cup avocado oil

8 oz. mild salsa

2 cups shredded green lettuce or dark greens

2 medium tomatoes, diced

1 medium avocado, peeled and sliced

1 cup sour cream

1 cup crumbled Mexican Cotija cheese

smashing black beans

Place black beans in a heated medium skillet. Heat beans thoroughly. Place heated beans into a large bowl and while hot smash beans with a potato smasher or equivalent.

traditional topping for Mexican Sopes

Prepare the other toppings according to ingredient, amount and preparation above. The image shows a bowl of radishes. I just love to eat radishes with my Mexican meals. when I lived in Mexico, I always bought hand tacos at local taco stands. While you were waiting you could munch on prepared vegetables they had sitting out, and radishes was one of them.

Top each sope  first with black beans

Now, top each sope with black beans.

Traditional Mexican Sopes

Add the other toppings in this order: lettuce, sour cream, tomatoes, salsa, Cotija, avocado slice, and more salsa if desired.  ! Buen Provecho! That’s Spanish for Enjoy!

 

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Watermelon Goat Cheese Salad

Watermelon Goat Cheese Salad

 

We went shopping for some fruits and vegetables and I found a good watermelon. The batch of melons we were examining were from Mexico. The watermelons were all little girl enjoying a sweet watermelonthe same weight and the same shape. If your asking how is that possible, it is because we bought it at Cost Co. All of the fruits and vegetables they stock have to be to their standards, that is shape, size, and weight. Especially if the produce is sold in singles, like watermelons. As they have no scales to weigh the produce, they need to be the same weight.

With that said, you may think that every watermelon in the bunch is equally as ripe and sweet. But not so. How is one able to choose the right melon?

I found this image on-line that is self explanatory. It shows how you can select the right melon, so when you cut it up and take your first bit, you won’t be dissatisfied with a non-sweet, pithy watermelon.

choosing a rip watermelon

Once you have your rip, sweet watermelon, you need to try this wonderful salad: Watermelon Goat Cheese Salad.

Here is what you will need:

chopped watermelon

Wow, doesn’t that melon look rip and juicy. You need  1 ripe and sweet watermelon, cubed at desired size, 5-7 pieces per salad plate. You will use between 1/4 and 1/2 of the melon. It all depends on how many plates you will be serving.

ingredients both for the Watermelon Goat Cheese Salad and the vinaigrette

In addition you will need:

1 shaved fennel bulb set in ice water to crisp

1/8 cup toasted hazelnuts, broken into small pieces

1 oz. goat cheese, crumbled into small pieces

1 cup Tender Greens lettuce mix (variety of lettuce and greens)

1/2 shallot, minced

The shallot will be used in the Balsamic Honey Vinaigrette.

ingredients for Balsamic Honey Vinaigrette

Along with the shallots you will need the following to make the Balsamic Honey Vinaigrette to mix with the leafy greens:

5 chive stems, finely chopped

3 basil leaves, finely sliced (I forgot to mark that on the image. That is what is in the jar in the back ground)

1 tablespoon + 1 teaspoon honey

¼ cup balsamic vinegar

¾ cup olive oil

 Balsamic Honey Vinaigrette

 

Whisk together shallots, chives, basil, honey and balsamic; slowly add olive oil, salt and pepper to taste. Set aside.

preparing hazel nuts, and anise for the Watermelon Goat Cheese Salad

 

Next remove the green top from the fennel and shave the bulb allowing the shaved parts to fall into a pie plate full of  ice water to crisp the shavings. What ever method you want to use, chop the hazel nuts. I have a Progress-o Chopper in among my kitchen arsenal.

 

mixing salad, adding vinaigrette

 

In a large bowl gently toss tender greens, crisp fennel, toasted hazelnut, add some salt and pepper to taste. Next add 2 tbsp. of the vinaigrette together with the leafy greens and incorporate well.

Watermelon Goat Cheese Salad

 

Plate the leafy greens mixture. Place cubed watermelon on salad mix, about 5 to 7 cubed pieces. Crumble goat cheese on top. Finish with drizzled vinaigrette around salad.

If you desire to add meat to this salad, cook up 12 to 16 oz. of pork bacon; but not crispy. Cut each strip into 5 or 6 slices. Top the bacon after adding watermelon and then top with goat cheese.

Take this salad to your next Pot Luck or Summer Picnic in the Park and nobody will stop talking about the person who brought that tasty and delectable salad.

This recipe adopted from: Tender Greens 

 

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Mango Coconut Rice Pudding

Mango Coconut Rice PuddingMango season in the Northern hemisphere is April to October. One does not need special skills to eat the ripe fruit. Simply peel the fruit and bite into its juicy flesh.

Many love to eat the raw skin of the fruit as well. Myself personally, I have never tried to eat the peel. Now days you can find the mango dried, or frozen. In both cases the mango is still sweet in flavor. You can juice the mango, which I have with fresh blueberries, what a yummy smoothie.

Mexico's Tasty MangoesYou can make mango salsa and even in India they make Mango Jam. Mangoes do not grow in mild to cooler climates, they are grown in tropical regions of the earth. In 2012 the consumption of mangoes by Americans was up 30% over the prior 5  years.

If you are familiar with NPR or National Public Radio (USA), they had a report the morning of April. 9, 2013 entitled “Demand Is High For Mexico‘s Magnificent Mangoes”.

Take a moment to listen. Just Click Here to listen to the 1 1/2 minute NPR Report – another window will open to here report.

Our featured recipe:

Mango Coconut Rice Pudding

1 – 14 ounce can coconut milk
¼ cup Arborio rice
1/8 tsp. salt
2 tbsp. sugar
1/6 tsp. nutmeg, ground
1/6 tsp. cinnamon, ground
¼ cup mango (pureed)
some macadamia nuts (chopped, optional)

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

Reduce the heat and simmer for 25-35 minutes stirring occasionally.

Remove from heat and let cool. Mix in the mango and garnish with chopped macadamia nuts.

What Others are Saying About Mangoes:

Image credit: Closet Cooking

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Capirotada – Mexican Bread Pudding

Capirotada Mexican Bread Pudding close up

Most Mexican desserts are not extremely sweet. Capirotada is a traditional and popular Latin dessert, but it can be served any time, especially when you have some nice crusty bread that needs to be used.

The following recipe is my wife’s way of making Capirotada, and yes she was born and raised in Mexico. So this is an authentic recipe. I don’t have any step by step images to show, as I was not at home when she made this. So all I have is the finished product or food creation.

Capirotada

1 quart whole milk
3 (3-inch) cinnamon sticks
1 whole clove
3 or 4 large piloncillos *
1 loaf french bread, hard/stale, torn or cut  into 1-inch cubes**
3 bananas, sliced***
1 cup cranberries^
1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes
1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds
1/2 pound cubed or shredded cheese, Monterrey Jack

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with. Reference our post In the Kitchen 101 to see which apples are used for baking.

^ option to use raisins

Instructions for preparing the Capirotada

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes. Sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold. Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

Enjoy!!

Capirotada Mexican Bread Pudding in baking dish

Capirotada – Mexican Bread Pudding 

Capirotada Mexican Bread Pudding served

Try our other bread pudding from Splendid Recipes: Blueberry Pear and White Chocolate Bread Pudding

How Other are Preparing Bread Pudding

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Different Ways to Organize Your Spice Cabinet

Organizing the Spice Cabinet

Spices are the main attraction of a food preparer’s kitchen as spices are used for all types of foods, from baking, cooking, broiling and barbequing. Spices are even used to make teas, like Spiced Chai tea.

Organizing your spice cabinet according to the way you cook would ensure the spices are always at hand or easily available. Your cooking will also improve with your spices easily at hand and wasting no time sorting through the cabinet looking for the right spice.

When acquiring new spices already in their own packaging or buying in bulk and you adding them to spice jars, it is best to write the purchase date on them so you know when it’s time to go and buy some fresh spices. The rule of thumb to stock fresh spices is every 6 months.

You should clean and organize your cabinet biannually, which is every six months. Dried spices hold their flavor as long as they are stored in the dark, no humidity and not next to or above the stove. Heat from the stove will only cause the spices to expire faster, as well as humidity.

To maximize your cabinet space, why not store your spices in similar shaped containers that match and coordinate. If you decide to do this, you can buy from 2 to 6 ounce spice jars at your local market that sells bulk spice or at the local organic markets. I did that and paid $1.99 each. They have plastic lids and shaker top and they are a glass jar. They have no labels though. But not to worry just link here Martha Stewart Spice Labels and download her free spice jar label template. There are 25 assorted labels with the spice name already printed on them, like cinnamon, allspice, ginger, cloves, etc., with additional blank labels. Print out the template onto 8 1/2 x 11 card stock or self-adhesive paper.

Different Ways to Organize

Type of Meal

What sorts of meals do you make often? The spices you use for these meals can be organized in one section. Arrange barbeque spices and rubs in one section, and sweet spices for baking in another section.

This method of organization will help you to easily grab all of the spices needed to prepare the recipes that are popular and made most often in your kitchen.

Alphabetically

If you are the type of cook who doesn’t make the same recipe twice, then organize your spices alphabetically to find what you’re looking for quickly and easily. Your spices should be stored in such a way that you can easily see all of the jars with their labels facing forward as well.

Country

Are you the type of recipe creator that likes to prepare meals of different countries? Like Indian food, or Mexican food and even yet Italian food?

Then organize the spices according to the area they originate from as your guide. If you decide to use the Martha Stewart spice template, just mark the country of origin.

As an example: If you like cooking Mexican food, then when you label the paprika, cumin, oregano or any other spice related to that type of food, below the spice name pencil or pen in “Mexico”. This way when you return the spices to the cabinet, they stay grouped together.

Do you have a way you organize your spice cabinet? Leave us your idea in the comment section so other readers can know about your organizational spice cabinet ideas. Thanks!!

Image credit: ronyzmbow / 123RF Stock Photo

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